Description
100% Rufete grapes from vines over 60 years old in Garcibuey (slate and clay soils) and San Esteban de la Sierra (granite). Selected on a sorting table with complete destemming and gentle crushing. Cold maceration and pre-fermentation maceration. Spontaneous alcoholic fermentation with native yeast for 12-13 days at a controlled low temperature (max. 20ºC). After racking and light pressing, malolactic fermentation takes place in second-year French and American oak barrels with medium toasting. Following fermentation, the wine is transferred to stainless steel tanks for 8 months, during which time it undergoes three rackings for clarification by decantation. Bright cherry color with slight violet hues, aromas of creamy oak, ripe black fruit, wild herbs, vanilla, dairy, toast, and fine cocoa. On the palate, it is tannic, structured, with a silky and smooth toasty character, and a long, persistent finish.
